In a blender, combine fresh or thawed sweet corn, one egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth with some corn texture remaining.

Place a skillet over medium heat and add vegetable oil until it covers the bottom. Heat for 2–3 minutes until shimmering.

Pour approximately 60 ml of the corn batter into the skillet, spreading it into a round shape. Cook for 3–4 minutes until edges are set and bottom is golden.

Flip the cachapa carefully and cook for an additional 3–4 minutes until golden.

Place slices of buffalo mozzarella cheese in the center of each cachapa, fold in half and let the cheese melt.

Serve warm with a pat of unsalted butter on top.