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

Heat a skillet over medium heat and add vegetable oil, waiting for it to shimmer.

Spoon approximately 60 ml of batter onto the skillet, spreading into a round shape about ¼ inch thick. Cook for 3-4 minutes until golden brown, then flip.

Add a slice of buffalo mozzarella in the center, fold the cachapa, and cook for 1-2 minutes to melt the cheese.

Serve warm with a pat of unsalted butter on top.