We went berry picking this morning with our favorite adventure family, and the farm also had a great selection of other types of fresh produce. Our little A really wanted to get some fresh corn, and I obliged, but I couldn't bring myself to eat corn on the cob AGAIN with dinner. I thought about an old recipe I had that used rotisserie chicken and frozen corn to make dinner corn cakes. I knew I had chicken breasts in the freezer, which I could simply grill and shred, so I improvised to make this delicious recipe with our fresh corn.
You need:
1 rotisserie chicken, shredded OR 1# grilled chicken breasts, shredded
1 tbsp. canned chipotle chiles, chopped
3 tbsp. fresh lime juice
1 tsp. salt
1 small red onion, sliced
4 roma tomatoes, diced
1/3 c. fresh cilantro (or 1 tbsp. dried), chopped
1/2 c. flour
1/2 c. cornmeal
1/2 tsp. baking powder
1/4 tsp. black pepper
4 large eggs
1 c. ricotta cheese
4 ears of corn, husked and kernels removed (or 1 10oz. bag frozen corn)
2 tsp. olive oil
1/2 c. sour cream
Shred the chicken, discarding skin and bones (or simply shred boneless chicken breasts). In a medium bowl, combine the chicken, chipotle, lime juice, 1/4 tsp. of the salt, onion, tomatoes, and cilantro. Set aside. In a large bowl, whisk together 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 on a large griddle or skillet over medium heat. Spoon 1/4 c. batter onto the skillet and cook until golden brown and set on one side, about 2-3 minutes. Flip and cook 1 minute more. Divide the cakes evenly and top with the chicken mixture. Top with sour cream. Enjoy!
Serves 4
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