Step 1

Blend 1 large egg, 2 cups fresh (or frozen, thawed) corn kernels, ¼ cup (31 g) all-purpose flour, ¼ cup corn flour, 1 Tbsp. sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ¼ cup water in a blender, scraping down sides with a rubber spatula as needed, until mostly smooth, about 30 seconds. Transfer batter to a medium bowl.

Step 2

Heat a small nonstick skillet over medium; brush with vegetable oil. Scoop ⅓-cupful batter into skillet and swirl pan to spread out into a 6" round. Cook until golden brown underneath and some bubbles and dry spots appear on top, about 2 minutes. Flip and cook until golden brown on other side, about 1 minute. Transfer to a platter. Top with ¼ cup shredded mozzarella, then fold in half like a taco. Repeat with more oil and remaining batter and cheese.

Step 3

Serve cachapas warm with hot sauce (if using).