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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.
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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.
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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.