Prep: 15 minutes; Cook: 18 minutes. To slice corn kernels off the cob easily, use a serrated knife. Don't bother using frozen or canned corn--it actually takes longer to toast.Andrea's wine pick: A peppery Aussie shiraz is a good match for the spicy rub, and its oak aging adds a coconut flavor that sets off the sweetness of the corn salsa. Look for Penfolds Bin 28 Kalimna Shiraz, $22.
Susie Ott; Wine pairings by Andrea Immer Robinson