½ cup ketchup
2 T honey
1 T Worcestershire sauce
1 ½ lbs boneless, skinless chicken breasts
Kosher salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 T unsalted butter, cut into pieces
2 scallions, sliced
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 t salt and ¼ t 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 of cooking.
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, ¼ t salt, and ¼ t pepper. Serve with the chicken.