In a blender, combine sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth but with some texture, about 30 seconds.

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

Spoon approximately 60 ml of the batter into the skillet, spreading into a round shape. Cook for 3-4 minutes until golden, then flip and cook the other side for additional 3-4 minutes.

After cooking, place slices of buffalo mozzarella in the center, fold the cachapa in half, and allow residual heat to melt the cheese for 1-2 minutes.

Transfer cachapas to a serving plate, add a pat of butter, and serve immediately warm.