Cachapas (Venezuelan Corn Pancakes)

Blend together egg, corn kernals, PAN, sugar, salt, and water until mostly smooth with a few lumps.

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.