Blend the sweet corn, egg, all-purpose flour, salt, and granulated sugar in a blender until mostly smooth.

Heat a non-stick skillet over medium heat for about 2 minutes, then add vegetable oil to coat.

Pour roughly 60 ml of the corn batter into the skillet, spreading it into a round shape about ½ inch thick. Cook for 3–4 minutes until golden brown.

Carefully flip the cachapa and cook for an additional 3–4 minutes until golden brown on the other side.

Place slices of buffalo mozzarella cheese in the center, fold the cachapa in half, and allow to cook for 1–2 minutes until cheese is melted.

Top with a pat of unsalted butter before serving. Serve immediately.