BBQ'd Corn-on-the-Cob & Veggie Kebabs

Barbeque season is in full effect, and I'm trying to take advantage of every opportunity to slap some food on the grill. I just bought myself a new barbeque so I guess I'm making up for lost time. BBQ'd corn on the cob and veggie-kebabs were on the menu. They're quick and easy to make, which is exactly what I need now that Naimah is getting bigger. She sleeps way less than she used to, and likes to have "conversations" that consist of ooo-aaa and aaa-ooo over and over. I'm tying to get her to say "mama" for her first word. All I'm getting is "aa-aa" but I'm gonna keep trying :)

BBQ'd CORN-ON-THE-COB:

Soak corn in a sinkful of water with the husk still on. Place on preheated barbeque on medium-low flame. Close barbeqe lid, let cook for 5 minutes, then flip corn cob over using tongs. Close lid, cook for another 5 minutes. The husk is going to get burnt and crispy, but because it was soaked before cooking, the water will steam the corn inside and keep it from getting burnt.

VEGGIE KEBABS:

Soak bamboo skewers in water for at least 5 minutes

Cube & marinate* tofu - the longer you marinate, the better, (ie a few hours in the fridge) but even just 10 minutes is fine.

Cut vegetables into large chunks (celery, bell peppers, whole mushrooms, onions, broccoli)

Slide the ingredients onto the skewers

Brush marinade onto veggies.

Cook on medium-low flame, turning with tongs every 5 minutes and brushing with marinade once or twice.

*You can marinate tofu with pretty much any sauce or dressing. I used Organic Ginger Soy salad dressing this time.