Heat milk, fresh corn kernels and butter in a small saucepan over medium heat, just until butter is melted. Remove from heat and cool.
In a medium bowl, combine cornmeal, masa flour, sugar, and mozzarella. Pour cooled milk mixture over cornmeal mixture and stir until just combined. Cover and refrigerate 30 minutes.
When you're ready to fry the Corn Cakes:
Heat 1 tablespoon of olive oil in a medium skillet until hot. Scoop 4 ¼-cup portions of batter into pan. Using a spatula, pat into ½-inch thick circles. Cook 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat with remaining batter.
Divide corn cakes among 4 serving plates. Divide toppings equally among plates and serve.
Note that you'll need 2 ears of corn, one for the batter and another for topping.