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