For Dinner Tonight
It’s still too nice out to spend much time in the kitchen. And it’s also peak season for corn on the cob (at least in the Northeast), so let’s keep it simple. Here’s a recipe for herbed corn on the cob. If you are near the coast (or the seafood counter), try it with steamed clams, grilled shrimp or, if you feel like a splurge, steamed lobster. And for the wine, Vouvray would be perfect. It’s got a bit of residual sugar balanced by plenty of acidity, so the impression is more of richness than sweetness.
http://www.epicurious.com/recipes/food/views/Herbed-Corn-on-the-Cob-235027