In a blender or food processor, combine sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend on medium speed until the mixture is mostly smooth but retains some texture from the corn, about 30-45 seconds.

Place a large skillet or griddle over medium heat and add a drizzle of vegetable oil, approximately 2 tablespoons. Allow the oil to heat for about 2-3 minutes until shimmering.

Spoon approximately 60 ml of the prepared batter onto the hot skillet, forming a round shape about 4-5 inches in diameter. Cook for 3-4 minutes on one side until golden brown. Carefully flip and cook for another 3-4 minutes.

Once both sides are cooked, place a slice of buffalo mozzarella cheese in the center of each cachapa. Fold the cachapa in half to melt the cheese.

Transfer the cachapas to a serving plate and top each with a pat of unsalted butter. Serve immediately while hot.