Smoky Chicken Corn Cakes

Here is another recipe from Real Simple the May 2007 Edition. I tried it tonight for supper.

1 3 1/2-4 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 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.

Things I did a bit different:
I heated the chicken mixture on low while I mixed the corn cakes.

I used olive oil instead of Canola Oil (only because I did not have any)

Suggestions:
My husband decided that next time he wanted me to experiment with a salsa or a some type of picante sauce. Maybe I would put it on the side like the sour cream.

It was definitely a recipe worth repeating. As much as we love our favorite Jiffy Mix cornbread I think from now on when I have time to prepare from scratch I will be using the corn cake portion of this recipe.