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Preheat oven to 350°F (175°C).
Place sugar, water, and salt in a saucepan over medium heat.
Swirl the pan from time to time until it starts to bubble and change color to a golden brown.
Carefully pour the caramel into a baking round pan or flan mold and swirl the mold so the caramel will coat also a bit on the sides.
Place corn and evaporated milk in a blender and process until nicely smooth.
Add eggs, cream cheese, condensed milk, and vanilla, then blend for a few seconds until combined (do not overmix!).
Strain the custard into the caramelized pan.
Place the pan with the flan mixture inside a larger baking pan. Pour hot water into the larger pan, enough to cover half of the pan with the flan mixture.
Bake for 1 hour or until nicely set on the sides but a bit giggly in the middle.
Remove the mold from the water bath and place it on a cooling rack. Allow to reach room temperature then chill in the fridge overnight.
When ready to serve, run a knife around the edges of the mold to loosen up the flan.
Take a serving plate and place it over the pan. Quickly flip them, then lift the mold so the flan will easily slide out with the caramel covering it all.