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

Preheat a large skillet over medium heat and add vegetable oil. Heat until shimmering.

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

Once golden, place buffalo mozzarella cheese slices in the center, fold the cachapa in half, and let residual heat melt the cheese.

Transfer to a plate, top with unsalted butter, and serve warm.