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Preheat the oven to 180°C (350°F).
Drain the canned corn and divide it into 4 equal portions.
On a baking tray lined with parchment paper, shape each portion into a flat, round disk.
Sprinkle each corn round with grated cheese.
Bake for 10–15 minutes or until the cheese is golden and crispy on the edges.
Take out of the oven and let cool slightly.
Spread a layer of Philadelphia cream cheese on each round.
Add a slice of tomato and a slice of ham on top.
Drizzle with mayonnaise.
Fold each round in half and serve warm.