Best Smoky Chicken Corn Cakes Recipes

SMOKY CHICKEN CORN CAKES

Smoky Chicken Corn Cakes image

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

Provided by kittycatmom

Categories Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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)

Steps:

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.

SMOKY CHICKEN CORN CAKES

SMOKY CHICKEN CORN CAKES image

Categories Chicken

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 31/2 to 4 lb. rotisserie chicken
1 tbs chopped canned chipotle chilies in adobo
3 tbs lime juice
1 tsp kosher salt
1 small red onion, thinly sliced
4 Roma tomatoes, diced
1/3 cup fresh cilantro
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1/2 tsp baking powder
1/4 tsp black pepper
4 large eggs
1 cup part-skim ricotta
10 oz frozen corn, thawed
2 tsp canola oil
1/2 cup sour cream (optional)

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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