Blend the sweet corn, egg, all-purpose flour, salt, and granulated sugar in a food processor until mostly smooth with some chunky textures. Let rest for 5 minutes.

Heat a non-stick skillet over medium heat and coat with vegetable oil for 1-2 minutes until shimmering.

Pour about 60 ml (1/4 cup) of the batter into the skillet and form a round pancake about ½ inch thick, cooking for 3-4 minutes until golden.

Flip the cachapa gently and cook for another 3-4 minutes until both sides are golden brown.

Add a slice of buffalo mozzarella cheese in the center, fold the cachapa in half, and let sit for 1-2 minutes to melt the cheese.

Remove from the skillet, add a pat of unsalted butter, and serve warm.