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Smoky Chicken Corn Cakes

Photo: Kana Okada
Prep time 35 mins
Yield Makes 4 servings

Ingredients

  • 1/4 teaspoon black pepper
  • 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)

Nutrition Information

  • calories 591
  • caloriesfromfat 30 %
  • fat 20 g
  • satfat 6 g
  • cholesterol 1,147 mg
  • sodium 762 mg
  • carbohydrate 43 g
  • fiber 5 g
  • sugars 8 g
  • protein 59 g

How to Make It

  1. 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.

    Tip: Turn down the heat in this dish by reducing the chopped chipotle by half or dropping it entirely and using just 1 tablespoon of the adobo sauce.