1. Heat oven to broil. Add tomatoes and corn to a sheet pan and toss with olive oil and salt. Broil 5-6 minutes until tomatoes are blistered and corn is turning golden. Set aside.

2. Meanwhile, heat butter and a drizzle of olive oil to medium in a large dutch oven or saucier. Add red onion and cook until starting to turn translucent. Stir in garlic and let cook 10-20 seconds.

3. Turn up heat to medium-high. Stir in farro, coating with butter/oil. Add white wine and cook until almost dry. Start to add in broth, 1/2 cup at a time, letting farro absorb each addition before adding more.

4. Once farro is mostly cooked, stir in parmesan, followed by vegetable mixture and 1/2 basil. Transfer to an oven-safe dish and top with sliced burrata. Broil 2-3 minutes until burrata is bubbling.Top with remaining basil and serve.