In a blender, add the sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth, but leave some texture. Set aside to rest for about 10 minutes.

Preheat a large skillet over medium heat. Add 2 tablespoons of vegetable oil and allow it to heat until shimmering.

Pour around 60 ml of the batter onto the hot skillet and spread it into a round shape. Cook for 3-4 minutes until golden, then flip and cook for another 3-4 minutes.

Place slices of mozzarella cheese in the center of each pancake. Fold the cachapa in half to cover the cheese and cook for another minute until the cheese melts.

Transfer the warm cachapas to a plate and add a pat of unsalted butter on top. Serve immediately with optional dipping sauces.