In a blender or food processor, combine the sweet corn, egg, flour, salt, and sugar. Blend until mostly smooth with some corn texture, about 30 seconds.

Place a non-stick skillet over medium heat and warm for about 2 minutes. Add a tablespoon of vegetable oil, ensuring it coats the surface.

Pour approximately 60 ml of the batter into the skillet, flatten slightly, and cook for 3-4 minutes until edges are golden. Flip and cook for another 3-4 minutes.

Place a slice of buffalo mozzarella cheese in the center of the cachapa while it cooks to allow the cheese to melt.

Fold the cachapa in half to encase the melted cheese, and serve immediately with unsalted butter on top.