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

Preheat a large non-stick skillet over medium heat and add enough vegetable oil to coat the pan.

Pour about 60 ml of batter for each cachapa onto the skillet, spreading it to about 5 inches in diameter. Cook for 3-4 minutes until golden, then flip and cook 3-4 minutes more.

Place slices of buffalo mozzarella in the center of each cooked pancake, fold in half, and press gently to seal. Let sit off the heat to melt the cheese.

Serve warm with a pat of unsalted butter on top and enjoy with or without dipping sauces.