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

Place a large skillet over medium heat and add vegetable oil. Allow it to heat for 2-3 minutes until shimmering.

Spoon approximately 60 ml of batter onto the skillet, forming pancakes. Cook for 3-4 minutes, flip, and cook for another 3-4 minutes.

Place a slice of buffalo mozzarella in the center of each pancake, fold in half, and gently press to melt the cheese.

Remove cachapas from the skillet and add a pat of unsalted butter on top before serving warm.