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Smoky Chicken Corn Cakes

Smoky Chicken Corn Cakes
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Serves 4| Hands-On Time: | Total Time:



  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.
By May, 2007

Nutritional Information

  • Per Serving
  • Calories 591Calories From Fat 30%
  • Fat 20g
  • Sat Fat 6g
  • Cholesterol 1,147mg
  • Sodium 762mg
  • Carbohydrate 43g
  • Fiber 5g
  • Sugar 8g
  • Protein 59g
What does this mean? See Nutrition 101 .

Quick Tip

Smoky Chicken Corn Cakes
To turn down the heat in this dish, use 1 tablespoon of the adobo sauce with half or all the chilies removed. 

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.