WTN: Red/White conundrum

No, this is not the Conundrum wine produced by Caymus but the situation where I have lately needed to choose a red or white wine when we are having sweet corn and steak or BBQ ribs. I have gone with a red lately, usually a Cal. Cab. or a Cal. Rhone but there may be a better alternative. I am not a rose fan so that is not an option. Probably not a real big deal and the corn is gone long before I start into the meat, but was just wondering since I only want to open one wine?

Jim, I think you almost have to go with a red wine for the steak or bbq ribs regardless of the sweet corn. Maybe a lighter-bodied red such as a fruity Beaujolais Cru or a Valpolicella would work but I haven't actually tried these pairings with corn on the cob.

We always concentrate on the meat; and let the veggies complement the meat as well. Go red!