In a food processor, add the cherry tomatoes and blitz until completely broken down. Transfer to a jar with a tight-fitting lid and add the garlic clove, vinegar, and olive oil. Shake well, then season with salt and shake once more. Set aside.
Rinse the food processor and add the cilantro, parsley, oregano, garlic, lemon zest, lemon juice, and red wine vinegar. Pulse until the herbs are broken down, then slowly pour in the olive oil until a thin herb paste forms. Stir in the salt, pepper, and red pepper flakes and set aside in a jar.
Heat a large skillet over medium-high heat and add the corn in a single layer (as much as possible). Let sit until hot and charred on the bottom, then transfer to a large bowl. Add the halved cherry tomatoes, then drizzle with a hearty amount of the vinaigrette and toss gently to combine. To serve, scoop chimichurri onto a plate and place the burrata on top of it, then pile the charred corn and tomato mixture around the chimichurri and burrata and serve with toasted baguette.
nutritional values include the total amount of vinaigrette and chimichurri. You won't use all of it in a single sitting, so the true values will vary.
you can use pesto or green harissa instead of chimichurri
if you can't access burrata, use buffalo mozzarella and slice like a caprese salad
any bread will do, but you definitely want to toast it so it can hold up
you can use raw fresh corn, but I prefer charring it to boost the color and flavor
you can also blister the tomatoes for the salad; do that before charring the corn