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Prepare a grill for medium heat cooking.
Remove kernels from corn by standing each cob up on a cutting board and slicing down the cob with a sharp knife.
Transfer kernels to a large bowl.
Cut eggplant into bite-size pieces and add to the bowl.
Add reserved oil mixture and toss gently.
Serve immediately, or transfer to an airtight container and refrigerate for up to 2 days.