In a blender, combine fresh or thawed sweet corn, egg, all-purpose flour, salt, and sugar. Blend until the mixture is mostly smooth but still retains some corn texture, about 30-45 seconds.

Place a non-stick skillet over medium heat, adding a splash of vegetable oil to coat the bottom evenly. Allow the oil to heat for about 2-3 minutes until it shimmers.

Spoon approximately 60 ml of the corn batter into the hot skillet, gently spreading it into a round shape about 5-6 inches in diameter. Cook for 3-4 minutes on one side until golden brown and crisp around the edges.

Carefully flip the cachapa over using the spatula and cook for another 3-4 minutes until golden-brown.

Once both sides are golden, place a few slices of buffalo mozzarella in the center. Fold the cachapa in half and cook for an additional 1-2 minutes until the cheese is gooey.

Remove the cachapas from the skillet and place them on a serving plate while they are still warm. Add a pat of unsalted butter on top.