In a blender, combine fresh or thawed sweet corn, a large egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth but slightly chunky.

Preheat a non-stick skillet or griddle over medium heat for about 2 minutes. Add vegetable oil to coat the surface.

Using a ladle, spoon approximately 60 ml of the batter onto the hot skillet. Cook for 3-4 minutes until edges set and bottom is golden brown. Flip and cook for another 3-4 minutes.

Once cooked, place buffalo mozzarella in the center of the cachapa. Fold in half, pressing gently. Cook for another 1-2 minutes until cheese melts.

Transfer the cachapa to a plate. Top with unsalted butter and serve immediately with optional toppings like fresh herbs or honey.