Total Time
Prep 20 mins
Cook 15 mins

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 Nutrition


  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.


Most Helpful

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!

Meredith C-ville March 12, 2011

I found that as written, this recipe was not quite right. I was only able to find chipotle paste so I used that instead. Using the paste, the sauce on the chicken was WAY too lime flavored so I added probably about another tablespoon or two of the chipotle. I also thought that the corn cakes were completely flavorless. I would definitely recommend adding a bit of sugar and maybe some jalapeno or chile peppers to the batter. I HATE raw red onions so I lightly sauteed mine before adding them to the chicken and I wish I had sauteed everything because I think it would have been much better if served warm. I also highly recommend serving the dish topped with shredded cheddar with guacamole and/or sour cream on the side.
As written, 3 stars. With a few minor modifications, easily a five star recipe.

HocoRuco February 25, 2011

Loved these corn cakes, I added in some cayenne pepper and garlic powder and used 1 teaspoon seasoned salt in place of the kosher salt, these are so delicious, thank you for sharing Kitty, this was made for KK's forum tag game

Kittencal@recipezazz January 03, 2010

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a