Blend fresh corn, egg, milk, melted butter, cornflour, all-purpose flour, sugar, and salt in a blender until smooth and creamy.

Preheat a nonstick skillet over medium heat and add a splash of oil to coat.

Pour a ladle of batter into the hot skillet to form pancakes about 4 to 6 inches in diameter.

Cook for 2-3 minutes until edges are set and bubbles form on the surface, then flip.

After flipping, fold a portion of shredded mozzarella cheese into each cachapa and cook for another 1-2 minutes.

Transfer cooked cachapas to a serving plate and serve warm with sour cream or avocado.