BBQ Chicken:

Combine ketchup, vinegar, brown sugar, molasses, hot sauce, mustard, Worstershire sauce and garlic and in a medium saucepan. Cook, while stirring until thickened and reduced to about 1½ cups. Brush chicken lightly with oil and season with salt and pepper. Grill over medium‑high heat until chicken is done. During the last few minutes of cooking, baste chicken with sauce until well glazed. Serve chicken with sauce on the side.

Corn Salad:

Blanch corn for 2-3 minutes to cook out the rawness.  Run under cold water in a colander to cool. Cut corn off cob, place in a bowl with cherry tomatoes, and basil. Add lime juice, olive oil and salt and pepper.  Toss to combine and serve at room temperature.