Grilled Corn With Alla Diavola Butter
Smoky grilled corn slathered in spicy butter is an irresistible, low-carb side that’s perfect for summer cookouts and grill parties.
There’s something magical about corn on the grill: the smokiness, the caramelization, the way it just works alongside everything from steak to grilled chicken.
This recipe takes classic grilled corn and gives it a fiery, flavorful upgrade with a bold, spicy butter “All Diavola Butter.” It’s rich, smoky, and packs a gentle heat—perfect for those of us who crave flavor without the blood sugar spike.
Traditional grilled corn usually comes slathered in plain butter or sugar-laden sauces. This version amps up the flavor with natural spices instead of added sugars or syrups—more depth, less crash.
Corn is naturally higher in carbs, but we keep portions controlled and balance it with fat from the butter to minimize blood sugar spikes. Plus, no added sugar in the seasoning means you’re not inviting hidden carbs to the party.
The Diavola Butter delivers bold flavor without relying on sugar, cream, or processed sauces. It’s all real ingredients, just smarter, spicier choices that work with your body, not against it.
Recipe
Grilled Corn With Alla Diavola Butter
Ingredients
- 3-4 cob fresh corn on the cob (about 2 medium ears)
- 100 g unsalted butter, softened (not melted)
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- ½ tsp ground chili powder adjust to taste
- ¼ tsp salt
- ¼ fresh red chili pepper finely minced
Instructions
- In a bowl, mix the softened butter with smoked paprika, sweet paprika, chili powder, salt, and minced fresh chili.
- Spoon the mixture onto a sheet of plastic wrap, shape it into a log, wrap tightly, and freeze for at least 2 hours until firm.
- Husk the corn cobs and remove any silk.
- Rub a bit of the butter over each cob.
- Place the buttered corn on a hot grill.
- Cook for 7–10 minutes, turning occasionally, until charred and tender.
- While the corn is still hot, add another swipe of butter and serve immediately.
