In a blender, combine fresh corn, egg, milk, melted butter, cornflour, all-purpose flour, sugar, salt, and minced garlic. Blend until smooth for about 30 seconds.

Preheat a nonstick skillet over medium heat for about 2 minutes and grease with a small amount of oil or butter.

Pour a ladleful of prepared batter onto the skillet, shaping it into a round pancake about 4-5 inches in diameter. Cook for 2-3 minutes until bubbles form and the bottom is golden brown.

If desired, add sliced jalapeños onto the uncooked pancake before flipping.

Once flipped, sprinkle mozzarella cheese on one half of the pancake and fold the other half over.

Continue cooking the folded cachapas for an additional 1-2 minutes on each side until golden brown and cheese is melted.

Remove from skillet and serve immediately with optional toppings.