Blend the sweet corn, egg, flour, salt, and sugar in a blender until mostly smooth, around 30 seconds. Scrape down the sides, pour into a bowl, and let rest.

Preheat a skillet over medium heat for about 2 minutes, add vegetable oil to coat the bottom, and wait until it shimmers.

Pour 60 ml of batter into the skillet for each cachapa, shape it round (4-5 inches), and cook for 3-4 minutes until golden brown.

Flip the cachapa carefully and cook for another 3-4 minutes. Place a slice of cheese in the center, fold, and let melt for 1-2 minutes.

Remove from skillet, top with a pat of butter, and serve warm, optionally with sides like crispy bacon.