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

Let the batter rest for a few minutes while you preheat your skillet over medium heat.

Add vegetable oil to the skillet and ensure it coats the bottom evenly. The oil should shimmer slightly.

Scoop approximately 60 ml of batter onto the skillet, spreading into a round shape about 4 inches in diameter. Cook for 3–4 minutes until golden brown. Flip and cook for another 3–4 minutes.

Once cooked, place slices of buffalo mozzarella in the center of each pancake and fold in half. Allow to sit on the skillet for 1-2 minutes until the cheese melts.

Transfer filled cachapas to a serving plate and top with unsalted butter. Serve immediately while hot.