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Roasted Poblano, Corn and Bacon Bite Recipe

Corn, bacon, and poblanos are a fantastic combination. I love using them in stir fries and chowders, on burgers and just about everything else! This recipe turns them into a fun party bite with a crispy bacon bottom topped with a sweet and creamy corn custard and spicy poblano pudding.

For a more refined custard you can strain the corn puree, though I like it a little more rustic. For a larger serving size, you can chill the corn custard in small bowls that you can top with the pudding and bacon.

Roasted corn custard poblano pudding bites

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted poblano, corn and bacon bite recipe you can check out the following.

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods - Get Your Copy Today!

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.

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Roasted Poblano, Corn and Bacon Bite Recipe

  • Published: December 18, 2014
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 3-4 Hours
  • Makes: 20 to 30 servings

Roasted Poblano, Corn and Bacon Bite Ingredients

For the Corn Custard

4 ears corn, shucked
Salt and pepper
Oil
150g heavy cream
150g milk
20g butter
2.4g iota carrageenan, 0.8%
0.6g kappa carrageenan, 0.2%

For the Poblano Pudding

3 poblano peppers
Salt and pepper
Oil
175g chicken stock
3.2g agar, 1.0%

For the Bacon Squares

300g bacon slices, preferably 5mm (0.2") thick

To Assemble

Basil leaves
Reserved corn kernels
Roasted corn custard poblano pudding

Roasted Poblano, Corn and Bacon Bite Instructions

For the Corn Custard

Lightly oil the corn then salt and pepper them. Grill or roast them until softened and some kernels are beginning to brown. Remove from the heat and cut the kernels off, reserving 20 to 30 for garnish.

Add the cooked corn and the remaining ingredients to a blender and process until pureed and smooth. Taste for seasoning and add salt and pepper as needed.

Pour the corn puree into a pot, bring to a boil and whisk for 30 to 60 seconds. Remove from the heat and pour into a container to a depth of 19mm (0.75"). Let cool at room temperature, or in an ice bath, then place in the refrigerator to finish setting.

For the Poblano Pudding

Lightly oil the peppers, salt and pepper them, then grill or roast them until softened and starting to brown. Remove from the heat. Remove the seeds and stem from the peppers.

Combine the peppers, chicken stock, and agar then puree until smooth. Salt and pepper as needed.

Bring the pepper puree to a boil while stirring occasionally. Let simmer for 3 to 5 minutes, stirring regularly. Then pour into a container and let set. Once fully set, puree the gel until smooth.

For the Bacon Squares

Cut the bacon into 25mm to 38mm (1" to 1.5") squares. Lay the bacon on a roasting pan in a single layer. Place in an oven and turn it on to 200°C (400°F). Let cook until crispy, 10 to 20 minutes, turning once if needed. Remove from the pan and drain.

To Assemble

Place a bacon square on a plate. Top it with a square of the corn custard. Add a dot of the poblano pudding. Top with a basil leaf and a corn kernel or two then serve.

Want a Create More Great Dishes?

If you like this recipe you can get it and more than 100 other recipes that will help you create remarkable cocktails, hors d'oeuvres and small plates that will amaze your friends. It's all in my book Modernist Cooking Made Easy: Party Foods! Get your copy today
and get ready to amaze your friends!
Help me improve my content, let me know what you thought of this recipe! Just click on a star below to rate it.
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Roasted Poblano, Corn and Bacon Bite Recipe

PT3H Ingredients: 4 ears corn shucked Salt and pepper Oil 150g heavy cream 150g milk 20g butter 2.4g iota carrageenan 0.8% 0.6g kappa carrageenan 0.2% 3 poblano peppers Salt and pepper Oil 175g chicken stock 3.2g agar 1.0% 300g bacon slices preferably 5mm (0.2\) thick To Assemble Basil leaves Reserved corn kernels