Blend Ingredients: Add fresh corn, egg, milk, butter, cornflour, all-purpose flour, sugar, salt, and minced garlic to a blender. Blend until smooth, about 1-2 minutes.

Prepare Skillet: Heat a non-stick skillet over medium heat for 2-3 minutes, then add oil to coat the surface.

Form Pancakes: Pour a portion of the batter onto the skillet, forming a round pancake about 4-5 inches in diameter.

Cook: Cook for 2-3 minutes until bubbles form and edges turn golden brown; check the bottom for crispiness before flipping.

Add Jalapeños: Place jalapeño slices on top of each pancake before flipping to infuse flavor.

Cheese Filling: After flipping, add shredded mozzarella to one half and fold the other half over. Cook until cheese melts, about 2-3 minutes.

Serve: Remove pancakes from the skillet, serve warm with your favorite toppings.