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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe has become a family favorite! We will be having this often during football season! Great corn cakes!!! Note - Turn down the heat in this dish by omitting the chipotle or reducing it by half and using just 1 tablespoon of the adobo sauce. Adapted from Real Ingredients:
1 (3 1/2 lb) rotisserie-cooked chicken |
1 tablespoon chopped chipotle chile in adobo |
3 tablespoons fresh lime juice |
1 teaspoon kosher salt |
1 small red onion, thinly sliced |
4 roma 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 cheese |
10 ounces frozen corn, thawed |
2 teaspoons canola oil |
1/2 cup sour cream (optional) |
Directions:
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. 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. 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. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
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