In a blender, combine 2 cups of fresh corn, 1 large egg, 1 cup of milk, and 2 tablespoons of melted butter. Add ½ cup of cornflour, ½ cup of all-purpose flour, 2 tablespoons of sugar, and ½ teaspoon of salt. Blend until smooth.

Place a nonstick skillet over medium heat and drizzle oil to grease. Heat for about 2 minutes until oil shimmers.

Pour a generous amount of batter onto the skillet, allowing it to spread into a round shape. Cook undisturbed for 2-3 minutes until bubbles form.

Gently flip the cachapas, cooking for another 2-3 minutes. Optionally, add jalapeños before flipping.

Add shredded mozzarella cheese to one half of the cachapa, fold over, and cook for 1-2 minutes until cheese is melty.

Remove cachapas from skillet and serve warm with optional toppings.