In a blender, combine sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth with some corn texture remaining. Let the batter rest for 5 minutes.

Heat a large skillet over medium heat and add vegetable oil until it shimmers.

Pour approximately 60 ml of the batter into the skillet, cooking for 3–4 minutes until edges bubble and bottom is golden brown. Flip and cook for another 3–4 minutes.

Place buffalo mozzarella cheese in the center of the cooked cachapa, fold over, and allow the cheese to melt.

Serve warm topped with unsalted butter, and enjoy with optional dipping sauces or toppings.