In a blender or food processor, combine fresh sweet corn, a large egg, all-purpose flour, a pinch of salt, and granulated sugar. Blend until mostly smooth, leaving some corn texture for added bite.

Place a large skillet or griddle over medium heat for about 2-3 minutes. Add a drizzle of vegetable oil, ensuring an even coating.

Pour about 60 ml of the corn batter onto the skillet, spreading into a round shape. Cook for 3-4 minutes until edges set and bottom is golden. Flip and cook for an additional 3-4 minutes.

Once both sides are golden, place slices of buffalo mozzarella cheese in the center. Fold the cachapa in half to melt the cheese.

Transfer to a plate and top with a pat of unsalted butter. Serve warm.