Comeback Sauce Corn

This easy 20 minute recipe for corn in a Mississippi comeback sauce is so good that my friends ate every bite.

Prep Time 20 minutes
Total Time 20 minutes
Servings 8 -10 servings


  • 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
  • 1/4 cup Water
  • 1/2 cup of the Comeback Sauce
  • 1/2 teaspoon Salt
  • 1/4 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
  • 1/4 cup Fat Free Half and Half


  1. 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.
  2. 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.
  3. 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.