Ingredients
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1 (3 1/2 lb) rotisserie-cooked chicken
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1 tablespoon chopped chipotle chile in adobo
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3 tablespoons fresh lime juice
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1 teaspoon kosher salt
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1 small red onion, thinly sliced
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4 roma tomatoes, diced
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1/3 cup fresh cilantro leaves
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1/2 cup all-purpose flour
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1/2 cup yellow cornmeal
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1/2 teaspoon baking powder
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1/4 teaspoon black pepper
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4 large eggs
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1 cup part-skim ricotta cheese
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10 ounces frozen corn, thawed
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2 teaspoons canola oil
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1/2 cup sour cream
Instructions
- 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.
- 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.
- 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.
- Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.