Prepare Garlic Parmesan Street Corn as directed on pack.
Toss with tomatoes in a bowl and macerate in the refrigerator for 15 minutes.
Place 1 cup of arugula on each salad plate and evenly distribute corn/tomato mixture on each plate.
Cut or tear both burrata balls in half and place half on top of corn/tomato mixture on each plate.
Drizzle each plate with 1 tsp. olive oil and top with chopped basil. Salt and pepper to taste.