Name: Mini Roasted Poblano Risotto Cakes with Grilled Corn Salsa
Yield: 4
Ingredients: 4 cups leftover cooked, (chilled risotto); 2 poblano peppers; 1/2 cup ricotta cheese; 1/3 cup flour; 1 cup seasoned panko breadcrumbs; 3 tablespoons olive oil; 4 ears sweet corn; 2 tablespoons olive oil; 1 pint grape tomatoes, (quartered); 1 jalapeño pepper, (seeded and diced); 1/2 red onion, (diced); 1/3 cup freshly torn cilantro, (chopped); 1 lime, (juiced); 1/4 teaspoon salt; 1/4 teaspoon pepper; 2/3 cup sour cream or full-fat greek yogurt; 1 chipotle pepper, (diced); 1 tablespoon adobo sauce from a can of chipotles in adobo; 1 lime, (freshly zested and juiced); a pinch of salt