This is another recipe I tore out of an old issue of Real Simple. It was an easy recipe, although chopping up all the ingredients and shredding the chicken did take a bit of time (and help from the husband). Worth it though, because this meal involves very little actual cooking and it is full of great flavors. I was pleased the corn cakes cooked so fast, the batter looks like pancake batter but you don’t have to wait for bubbles to pop or anything tedious like that! My only real complaint is the corncakes themselves could use a kick, maybe some green onion or something? I’ll have to play around with it, but we agreed this is a great meal that we will make again.
Smoky Chicken Corn Cakes (from RealSimple)
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)
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.