Chicken skewers with corn salad

Ingredients 1/2      cup      ketchup 2      tablespoons      honey 1      tablespoon      Worcestershire sauce 1 1/2      pounds      boneless, skinless chicken breasts kosher salt and pepper Canola oil, for the grill 6      ears corn, shucked 1      tablespoon      unsalted butter, cut into pieces 2      scallions, sliced Directions Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside. Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, and ¼ teaspoon salt and pepper. Serve with the chicken.