Smoky Chicken Corn Cakes
"This recipe has become a family favorite! We will be having this often during football season! Great corn cakes!!!
Note -- Turn down the heat in this dish by omitting the chipotle or reducing it by half and using just 1 tablespoon of the adobo sauce.
Adapted from Real Simple.com"
photo by Darkhunter
- Ready In:
- 35mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1 (3 1/2 lb) rotisserie-cooked chicken
- 1 tablespoon chopped chipotle chile in adobo
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 small red onion, thinly sliced
- 4 roma 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 cheese
- 10 ounces frozen corn, thawed
- 2 teaspoons canola oil
- 1⁄2 cup sour cream (optional)
directions
- 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.
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Reviews
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Great (with modifications). I just used boneless skinless thighs which I steamed then shredded. I used white onion which I sauteed first. I did not have cilantro but I added some fresh spinach for color instead. I added chopped black olives and an avocado (would have put it only on top but it had brown spots). I also had to used canned tomato (drained) because the fresh ones were not appealing. I also added cumin and some garlic powder. It was very tasty. For the corn cakes, I had to use grits rather than cornmeal, I used two whole eggs plus two whites, I used cottage cheese rather than ricotta, and only had half the amount of corn. These were amazing because they were actually easy to cook without using a ton of oil. I have a different recipe for something similar that I always have difficulty with. I served the chicken part warm and served it all with grated sharp cheddar. Thanks! -
I found that as written, this recipe was not quite right. I was only able to find chipotle paste so I used that instead. Using the paste, the sauce on the chicken was WAY too lime flavored so I added probably about another tablespoon or two of the chipotle. I also thought that the corn cakes were completely flavorless. I would definitely recommend adding a bit of sugar and maybe some jalapeno or chile peppers to the batter. I HATE raw red onions so I lightly sauteed mine before adding them to the chicken and I wish I had sauteed everything because I think it would have been much better if served warm. I also highly recommend serving the dish topped with shredded cheddar with guacamole and/or sour cream on the side. <br/>As written, 3 stars. With a few minor modifications, easily a five star recipe.
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Loved these corn cakes, I added in some cayenne pepper and garlic powder and used 1 teaspoon seasoned salt in place of the kosher salt, these are so delicious, thank you for sharing Kitty, this was made for KK's forum tag game -
Let me start by saying these were delicious. I did make a very significant change to them, though. I bought the adobo chiles & hated the flavor. I may have had a bad jar of them or it was just not a taste meant for me. I used a can of green chiles instead. That probably changes the flavor of the recipe quite a bit, but that's a good thing, too. It's very versatile!
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Made this for a BBQ at my house and everyone loved it. The chicken salsa as I called it was tasty and had alot of good flavor going on. The corn cakes were the biggest hit of the day with the guests. I used a pack of jiffy mix instead of flour and corn meal. I also added a dab of honey and threw in some grated cheese. They came out great. Together the chicken and corn cakes make a great dish.
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Tweaks
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Great (with modifications). I just used boneless skinless thighs which I steamed then shredded. I used white onion which I sauteed first. I did not have cilantro but I added some fresh spinach for color instead. I added chopped black olives and an avocado (would have put it only on top but it had brown spots). I also had to used canned tomato (drained) because the fresh ones were not appealing. I also added cumin and some garlic powder. It was very tasty. For the corn cakes, I had to use grits rather than cornmeal, I used two whole eggs plus two whites, I used cottage cheese rather than ricotta, and only had half the amount of corn. These were amazing because they were actually easy to cook without using a ton of oil. I have a different recipe for something similar that I always have difficulty with. I served the chicken part warm and served it all with grated sharp cheddar. Thanks!
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Loved these corn cakes, I added in some cayenne pepper and garlic powder and used 1 teaspoon seasoned salt in place of the kosher salt, these are so delicious, thank you for sharing Kitty, this was made for KK's forum tag game
RECIPE SUBMITTED BY
kittycatmom
United States
