If you can't find precooked farro, substitute precooked or boil-in-bag brown rice.
Serves 4 (serving size: 3/4 cup)
1. Heat farro according to directions.
2. Combine vinegar and next 5 ingredients (through garlic) in a medium bowl; stir with a whisk.
3. Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add fresh corn kernels to pan; sauté 3 minutes.
4. Add cooked farro, corn, and basil to vinaigrette; toss to coat.