1 (10 inch) can sliced sweet corn, drained
1 cup corn syrup
1 cup water
1 tablespoon lemon juice
3 eggs
1/4 cup vegetable oil
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen chopped spinach, thawed
1 cup frozen corn kernels, thawed
12 slices Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
In a large saucepan, mix sweet corn, corn syrup, 1 cup water, lemon juice, eggs and oil. Bring to a boil and continue to boil for about 1/2 hour. Remove from heat and stir in cream cheese. Cool slightly, cover and chill in refrigerator until serving.
Spread mixture onto prepared muffin liners. Spoon cream cheese mixture over each muffin and sprinkle with Cheddar cheese. Serve immediately.