Recipe by kittycatmom
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 Simple.com
Top Review by Meredith C-ville
Great (with modifications). I just used boneless skinless thighs which I steamed then shredded. I used white onion which I sauteed first. I did not have cilantro but I added some fresh spinach for color instead. I added chopped black olives and an avocado (would have put it only on top but it had brown spots). I also had to used canned tomato (drained) because the fresh ones were not appealing. I also added cumin and some garlic powder. It was very tasty. For the corn cakes, I had to use grits rather than cornmeal, I used two whole eggs plus two whites, I used cottage cheese rather than ricotta, and only had half the amount of corn. These were amazing because they were actually easy to cook without using a ton of oil. I have a different recipe for something similar that I always have difficulty with. I served the chicken part warm and served it all with grated sharp cheddar. Thanks!
- 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 See How It's Made
- 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.
- 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.
- 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.
- Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.