BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), 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 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon 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,(no need to wrap with foil, just watch carefully) 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings