In a blender, combine sweet corn, egg, flour, salt, and sugar. Blend the mixture until mostly smooth but still retains some texture, about 30 seconds. Transfer the batter to a bowl and set aside.

Preheat a large skillet over medium heat, adding about 2 tablespoons of vegetable oil to coat the bottom. Allow the oil to heat for 1-2 minutes until shimmering but not smoking.

Pour approximately 60 ml of the batter into the skillet, forming a round pancake shape. Cook each cachapa for 3-4 minutes or until the edges begin to set and the bottom is golden brown. Flip carefully and cook for an additional 3-4 minutes until both sides are nicely browned.

Once flipped and the second side is golden, place slices of buffalo mozzarella cheese in the center of each cachapa. Fold the pancake in half and allow it to cook for another minute.

Transfer the cachapas onto a serving plate. Top them with a pat of unsalted butter while they are still warm. Serve immediately.