This easy 20 minute recipe for corn in a Mississippi comeback sauce is so good that my friends ate every bite.
When I served an early Thanksgiving meal to my friends, this Comeback Sauce Corn was the most popular thing on the menu. It is creamy and a little spicy and a wonderful addition to Thanksgiving dinner. Plus, the preparation time is only 20 minutes.
This recipe has a funny backstory. While Comeback Sauce is from Mississippi, the inspiration for this recipe came from my trip to Madison. I traveled to Madison this past summer to judge the Grilled Cheese Showdown, and the winning grilled cheese was the Mississippi Comeback, which had comeback sauce and fresh corn. I had never heard of comeback sauce before, but I loved how it paired with corn so I decided to create Comeback Sauce Corn for my annual Thanksgiving menu.
When I first made this I prepared the corn the day before my Thanksgiving party and reheated it. This is one of those things that doesn’t do too well when you reheat it. Since there is mayonnaise in the comeback sauce, it ends up being an oily separated mess. Luckily, this corn dish can be prepared very quickly and easily on Thanksgiving day.
If you can find fresh corn, that is always be best way to go, but you can certainly use canned or frozen corn instead. My parents like to buy fresh corn in the early fall and cut it off the cob and then freeze it to cook on Thanksgiving.
You will end up with leftover comeback sauce when you make this recipe, but I am sure that won’t be a problem. Comeback sauce would be a wonderful substitute for mayonnaise on sandwiches. One of the ingredients in the comeback sauce is chili sauce. I was unfamiliar with chili sauce, but it is its own distinct thing. It is similar to sriracha, but not as spicy. (Sriracha is hot chili sauce). I found chili sauce near the ketchup at the grocery store. If you can’t find chili sauce, I think you could use ¼ cup ketchup and ¼ cup sriracha as a substitute.
If you want to try another corn recipe, here is a creamy cheesy and slightly spicy corn recipe from last year.
Comeback Sauce Corn
Ingredients
- For the Comeback Sauce:
- 1 cup Mayonnaise
- ½ cup Chili Sauce
- 2 tablespoons Ketchup
- 1 tablespoon Lemon Juice
- 1 teaspoon Smoked Paprika
- 2 teaspoons Worcestershire Sauce
- 1 teaspoon Hot Sauce I used Tabasco
- ½ teaspoon Salt
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dry Mustard
- ¼ teaspoon Freshly Ground Black Pepper
- For the Corn:
- 3 cans of Whole Kernel Corn or 8 ears of Fresh Corn
- 1 tablespoons Butter
- ¼ cup Water
- ½ cup of the Comeback Sauce
- ½ teaspoon Salt
- ¼ teaspoon Freshly Ground Black Pepper
- a dash of Chipotle Chili Powder
- a dash of Smoked Paprika you can use regular paprika too
- 2 ounces of Cream Cheese
- 1 tablespoon plus 1 teaspoon Flour
- ¼ cup Fat Free Half and Half
Instructions
- First, prepare the comeback sauce by mixing the mayonnaise, chili sauce, ketchup, lemon juice, smoke paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and black pepper together.
- Next, slice the corn off the cob. Then melt the butter in a skillet over medium low heat. Add the corn and the water and let the corn steam for 5 minutes, stirring frequently.
- Then add the comeback sauce, salt, pepper, chipotle chili powder, smoked paprika, cream cheese, flour, and half and half. Stir to combine and heat until the cream cheese melts and the mixture is bubbling. Serve right away, or chill and reheat on the stove. Don't bake.
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