In a blender, combine the sweet corn, egg, flour, salt, and sugar. Blend on medium speed until mostly smooth with some chunky texture, about 30-45 seconds.

Heat 2 tablespoons of vegetable oil in a non-stick skillet over medium heat until shimmering, about 2-3 minutes.

Spoon approximately 60 ml of batter per cachapa in a skillet, shape into circles about 4-5 inches wide. Cook for 3-4 minutes until golden brown, flip and cook for another 3-4 minutes.

Place slices of mozzarella cheese in the center of each cachapa, fold them over, letting the heat melt the cheese for 1-2 minutes.

Transfer cachapas to a plate, top with unsalted butter, and serve immediately with optional dipping sauces or honey.