Melt the butter in a small skillet over medium-high heat. Add the corn, salt, and cayenne and cook, stirring occasionally, until the corn is a deep golden brown, 5 minutes. (The corn will make popping sounds as it cooks.) Transfer to a large mixing bowl and let cool completely.
Add the remaining ingredients to the corn and mix well. (The sauce can be covered and refrigerated for up to five days.)
Yield: about 1 1/4 cups