Step 1

Line a baking sheet with aluminum foil and a baking rack. Place the pieces of bacon on the baking rack and bake them in the oven at 400°F for 20 minutes. Once they are done, set it aside.

Step 2

In a greased 9x13 baking dish add in both bags of southwest style frozen street corn. Next, take half the slices of butter and lay the slices evenly on top of the corn. Then, lay the butterflied chicken breasts evenly over the butter and corn. Sprinkle half of the hidden valley ranch seasoning packet evenly over the chicken. Set that aside.

Step 3

Take your cooked bacon and crumble them up into bacon bits. Set a piece of bacon aside for the topping.

Step 4

In a large bowl add softened cream cheese, bacon bits, chopped jalapeno, bag of frozen kernel corn, and the other half of the ranch seasoning packet. Mix that together until combined. Then, spread that mixture evenly over and around the chicken breasts until fully coated. Lastly, place the rest of the butter slices evenly over the top.

Step 5

Bake it at 375°F for 35 minutes. Then, take it out of the oven, sprinkle shredded cheddar jack cheese all over the top, and crush up the set aside piece of bacon into bacon bits and sprinkle it over the top. Place it back in the oven and let it cook for another 5 minutes or until the cheese is melty.

Step 6

Serve & enjoy!