In a blender, combine the sweet corn, egg, all-purpose flour, salt, and granulated sugar. Blend until mostly smooth, leaving a bit of texture. Allow to rest for a few minutes.

Place a non-stick skillet over medium heat and add a drizzle of vegetable oil. Heat for about 2 minutes until the oil shimmers.

Spoon approximately 60 ml (1/4 cup) of the corn batter into the skillet and spread gently into a round shape. Cook for 3-4 minutes until golden brown.

Carefully flip the cachapa and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with remaining batter.

Place a few slices of buffalo mozzarella cheese in the center of each cooked cachapa and fold in half. Let sit for 1-2 minutes to melt the cheese.

Remove cachapas from the pan, top with unsalted butter, and serve warm, optionally drizzling with honey or your favorite dipping sauce.