In a food processor, combine the fresh or thawed corn kernels, egg, flour, salt, and sugar. Blend until mostly smooth, leaving some texture for delightful bites.

Place a large skillet over medium heat and add about 2 tablespoons of vegetable oil, ensuring it shimmers.

Spoon approximately 60 ml of corn batter onto the hot skillet, gently spreading it into a round flat shape about ½ inch thick. Cook for 3-4 minutes until golden brown and crispy.

Carefully flip the cachapa with a spatula and cook for an additional 3-4 minutes on the other side. Place a slice of mozzarella cheese in the center and fold it in half.

Remove from the skillet and add a generous pat of unsalted butter on top while warm. Serve immediately.