Preparation

• Cook the farro according to package directions. Set aside to cool completely.
• Heat 1 Tbs. of the oil in a large skillet over medium heat. Add the corn and cook, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
• In a small bowl, whisk the vinegar, thyme, garlic, 1 tsp. salt, and  1/4 tsp. pepper. Add the remaining 3 Tbs. oil, whisking until thickened. Season to taste with salt and pepper. Add the cooled farro to the corn along with the tomatoes and radicchio. Toss with the dressing and basil, and season to taste with salt, pepper, and more vinegar, if you like. Garnish with the basil leaves, and serve at room temperature.