Smokey Chicken Corn Cakes
Karen
ingredients
- 1 3 1/2- to 4-pound rotisserie chicken
- 1 tablespoon chopped canned chipotle chilies in adobo sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 small red onion, thinly sliced
- 4 Roma (plum) tomatoes, diced
- 1/3 cup fresh cilantro leaves
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup part-skim ricotta
- 10 ounces frozen corn, thawed
- 2 teaspoons canola oil
- 1/2 cup sour cream (optional)
directions
- 1
1. Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.
- 2
2. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.
- 3
3. Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more.
- 4
4. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
Source: Karen
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