In a blender, combine fresh or thawed sweet corn, one egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth, then transfer to a bowl.

Place a large skillet over medium heat and add vegetable oil. Heat for about 2 minutes until the oil shimmers.

Pour approximately 60 ml of batter into the skillet for each cachapa, spreading it gently. Cook for 3–4 minutes until bubbles form, then flip and cook for another 3–4 minutes.

Once golden, place a slice of buffalo mozzarella cheese in the center, fold in half, and cook for another minute to melt the cheese.

Remove from skillet and top with butter while hot. Serve immediately.