Honey Chicken Skewers With Grilled-Corn Salad

Directions

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
2. In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
3. 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.
4. 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.
5. Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
6. 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.