In a blender, combine sweet corn, egg, all-purpose flour, salt, and sugar. Blend on medium speed until mostly smooth with some corn texture, about 30 seconds. Transfer to a bowl.

Heat a non-stick skillet over medium heat and coat with vegetable oil. Spoon about 60 ml of batter into the skillet, spreading gently. Cook for 3-4 minutes until golden brown, then flip and cook for another 2-3 minutes.

After flipping, place a few slices of mozzarella cheese in the center of the cachapa. Fold it in half and cook for an additional minute until the cheese is melted.

Remove from the skillet and add a pat of unsalted butter on top of each cachapa while warm. Serve immediately with your favorite dipping sauce.