Smoky Chicken Corn Cakes

By mahto

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)

Preparation

Step 1

1.Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.
2.In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.
3.In a 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.
4.Heat the oil in a large nonstick skillet over medium heat. Spoon in the batter ¼ cup at a time. Cook until golden brown and set on one side, 2 to 3 minutes.
5.Flip the cakes and cook 1 minute more.
6.Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.