Smoky Chicken Corn Cakes

0705snacks-beer
Photo by Kana Okada
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 591 calories
    • Calories 30 calories from fat
    • Fat 20 g
    • Sat Fat 6 g
    • Cholesterol 1,147 mg
    • Sodium 762 mg
    • Protein 59 g
    • Carbohydrate 43 g
    • Sugar 8 g
    • Fiber 5 g

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.In a medium bowl, combine the chicken meat, chipotle, juice, ¼ teaspoon of the salt, onion, tomatoes, and cilantro; set aside.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.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.Flip the cakes and cook 1 minute more.Divide the cakes among plates and top with the chicken mixture. Serve with the sour cream, if desired.

Ingredients

  1. Check 1 3 1/2- to 4-pound rotisserie chicken
  2. Check 1 tablespoon chopped canned chipotle chilies in adobo sauce
  3. Check 3 tablespoons fresh lime juice
  4. Check 1 teaspoon kosher salt
  5. Check 1 small red onion, thinly sliced
  6. Check 4 Roma (plum) tomatoes, diced
  7. Check 1/3 cup fresh cilantro leaves
  8. Check 1/2 cup all-purpose flour
  9. Check 1/2 cup yellow cornmeal
  10. Check 1/2 teaspoon baking powder
  11. Check 1/4 teaspoon black pepper
  12. Check 4 large eggs
  13. Check 1 cup part-skim ricotta
  14. Check 10 ounces frozen corn, thawed
  15. Check 2 teaspoons canola oil
  16. Check 1/2 cup sour cream (optional)

Directions

  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.