a. In a large pot, bring 6 cups of water to a boil.

b. Add the sago pearls to the boiling water and cook for about 10 minutes, stirring occasionally.

c. Once the sago pearls are translucent, remove them from the heat and drain them using a fine-mesh sieve.

d. Rinse the cooked sago pearls under cold water to remove excess starch and set them aside.

a. Open the can of coconut milk and pour it into the pot.

b. Add the palm sugar and salt to the pot and stir until the sugar has dissolved.

a. Place the pot over medium heat and bring the coconut milk mixture to a gentle simmer.

b. Stir the mixture occasionally to prevent it from sticking to the bottom of the pot.

c. Let it simmer for about 10 minutes to allow the flavors to meld together.

a. Prepare the fresh sweet corn by removing the husks and silk.

b. Cut the corn kernels off the cob and add them to the pot with the coconut milk mixture.

c. Stir well to combine all the ingredients.

a. Cook the sweet corn mixture over medium heat for an additional 10 minutes, or until the corn kernels are tender.

b. Stir occasionally to ensure even cooking.

a. Once the sweet corn is cooked to your desired tenderness, remove the pot from the heat.

b. Allow the dish to cool slightly before serving.

c. You can serve it warm or chilled, depending on your preference.