In a blender or food processor, combine sweet corn, egg, all-purpose flour, salt, and sugar. Blend until mostly smooth but retain some texture from the corn.

Transfer the mixture to a bowl and let it rest for a few minutes as you heat your skillet.

Place a non-stick skillet over medium heat and add a tablespoon of vegetable oil. Allow the oil to heat for about 1-2 minutes.

Spoon about 60 ml of the batter onto the hot skillet, gently spreading it into a round pancake shape. Cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Once cooked, place slices of buffalo mozzarella cheese in the center of each pancake. Fold the cachapa in half to encase the cheese.

Remove the filled cachapas from the skillet and top with unsalted butter. Serve immediately and enjoy!