In a blender or food processor, combine the sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth, about 30-45 seconds.

Transfer the batter to a bowl and let it rest for a few minutes.

Place a large skillet or griddle over medium heat, adding vegetable oil. Once shimmering, start frying the cachapas.

Pour 60 ml of batter per cachapa onto the skillet, forming 4-5 inch rounds. Cook for 3-4 minutes until golden brown.

Carefully flip each cachapa and cook for another 3-4 minutes until both sides are crispy.

Place slices of mozzarella in the center of each cachapa, fold in half, and cook for another minute to melt the cheese.

Remove from skillet and top with unsalted butter. Serve warm.