Smoky Chicken Corn Cakes

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.