In a blender, combine the fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, garlic, and salt. Blend until the mixture is smooth and creamy, about 30 seconds to 1 minute.

Preheat a nonstick skillet over medium heat. Lightly grease it with a touch of oil to prevent sticking, ensuring a nice golden finish.

Pour a ladleful of the batter onto the skillet, spreading it into a pancake shape, about 1/2 inch thick.

Cook the cachapa for 2-3 minutes or until golden brown. Watch for bubbles to form on the surface, signaling it’s time to flip.

If using jalapeños, place sliced jalapeños on the uncooked side before gently flipping the cachapa over.

After flipping, add shredded mozzarella cheese on one half of the cachapa. Fold the pancake in half and cook for an additional 1-2 minutes until the cheese melts.

Repeat the process with the remaining batter, serving each cachapa warm with a dollop of sour cream or your favorite dipping sauce.