Stick of Butter Corny Crack Chicken 🌽
Who doesn’t love Mexican street corn? I venture to say only one percent of the world does not. I took one of the world’s most popular street foods and turned it into an easy chicken bake that I like to call Stick of Butter Corny Crack Chicken! Now I have made other chicken bakes that are incredibly delicious, but this one is in my top two. It’s neck and neck with my Texas Trash Chicken! You are not going to believe how easy this is to make all in one pan and honestly very few ingredients! Not only are you going to have the most delicious chicken dinner for your main dish, but all in one pan you are going to have a drippy dippy street style corn side dish! So, follow my simple instructions below, grab yourself a few bags of frozen street style corn, and get ready for the dinner of you and your family’s life. Let’s make it!
I absolutely love this Vietri Bakers Blue Small Rectangular Serving/Baking Dish! This dish is durable, provides even heat distribution, and it is perfect for your deep dish casserole baking dish needs. I also love that it is dishwasher, microwave, freezer, and oven safe!
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🗒 More Delicious Chicken Bake Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
Green onions are a great substitution for the jalapeños!
You can also use cheddar, Colby Jack, mozzarella, Monterey Jack, or even pepper jack!
You can use half a stick of butter!
🎥 Items Featured in the Video
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Stick of Butter Corny Crack Chicken
Equipment
- Mixing Roll
Ingredients
- 10 pieces of bacon
- 2 (9.5 oz) bags southwest style frozen street corn, defrosted
- 1 stick of butter sliced & divided
- 1.5 – 2 lbs chicken breasts butterflied
- 1 oz packet of hidden valley ranch seasoning divided
- 8 oz cream cheese softened
- 1 jalapeno seeded & chopped
- 15 oz bag frozen kernel corn defrosted
- 8 oz shredded cheddar jack cheese
Instructions
- 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.
- In a greased 9×13 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.
- Take your cooked bacon and crumble them up into bacon bits. Set a piece of bacon aside for the topping.
- 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.
- 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.
- Serve & enjoy!
Video
Notes
- If you don’t want to use a full stick of butter you can use half!
Nutrition
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