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Roasted Poblano Pearls and Grilled Corn Recipe

I really like the flavor of poblano peppers and corn combined with eggs, and this recipe turns it into a great looking dish. The poblano peppers are turned into agar pearls and add some great texture to the deviled eggs while the corn contributes crunchy bursts of sweetness. I usually roast or grill the poblano peppers before turning them into pearls but if you want a lighter, more peppery flavor you can skip that step and simply boil them until tender.

Devilled eggs bacon and corn

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the roasted poblano pearls and grilled corn 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 Pearls and Grilled Corn Recipe

  • Published: June 04, 2015
  • By Jason Logsdon
  • Prep Time: 30 Minutes
  • Total Time: 90 Minutes
  • Makes: 12 eggs, 24 deviled eggs

Roasted Poblano Pearls and Grilled Corn Ingredients

For the Roasted Poblano Pearls

1 glass of olive oil
20g olive oil
100g onion, diced
200g poblano peppers, coarsely chopped
15g garlic, diced
Salt and pepper
200g water
3g agar, 1.0%

For the Grilled Corn Kernels

2 ears of corn
Olive Oil
Salt and pepper

To Assemble

1 batch of Basic Deviled Egg Base
Cilantro, minced

Roasted Poblano Pearls and Grilled Corn Instructions

For the Roasted Poblano Pearls

Place a glass or bowl of olive oil in the freezer for 30 to 60 minutes. Preheat an oven to 200°C (400°F).

Toss the onion, peppers, and garlic with the 15g of olive oil then salt and pepper them. Place on a roasting sheet and cook until just starting to blacken, about 15 to 25 minutes. Remove from the heat and let rest until cool enough to handle.

Pour the roasted vegetables into a pot and add the water. Bring to a boil then blend well until the mixture is thoroughly pureed. For a more refined presentation you can strain the mixture through cheesecloth or a chinois. Salt and pepper to taste.

Add the agar and blend in to combine. Bring to a simmer while stirring occasionally. Let simmer for 3 to 5 minutes.

Using the syringe, squeeze bottle or eye dropper drip the poblano pepper gel mixture into the cold oil. You can do many pearls at the same time. Once the gel has set you can take them out with a slotted spoon and rinse them in a container of plain water. Repeat for as many pearls as you want.

Once the pearls have been made the are ready to be served or can be refrigerated, covered, for several days.

For the Grilled Corn Kernels

Coat the ears of corn with olive oil then salt and pepper them. Grill them over medium-high heat, turning occasionally, until they just start to blacken. Remove from the heat and let cool slightly. Cut the kernels off of the cobs with a sharp knife.

To Assemble

Mix the corn kernels and most of the cilantro into the yolk mixture from the Basic Deviled Eggs Base then spoon the mixture into the egg white halves. Top the yolk mixture with several poblano pearls, sprinkle with cilantro 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!
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