Steps:
- Shred the chicken. In a medium bowl, combine chicken, chipotles, lime juice, 1/4 tsp of the salt, 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, 2-3 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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