Using a mortar and pestle or a cofee grinder, grind all of the spices, the coconut meat, and the peanuts into a smooth paste.

In a large, heavy skillet or Dutch oven, heat the butter and fry the paste for four or five minutes, stirring constantly.

Add the corn, salt, and coconut milk; reduce heat; simmer until the sauce becomes fairly thick, about 10 to 15 minutes. Stir occasionally to prevent sticking.