One-Pot Orzo with Tomatoes and Corn

0 Place a large saucepan or pot (use one that has a tight-fitting lid) over medium heat. Add butter and when it melts, add tomatoes and salt. Cook tomatoes, stirring frequently, until they soften and start to release their juices, 6 to 8 minutes.
1 Add garlic to tomatoes and cook until fragrant, 1 to 2 minutes more. 
2 Pour stock over the tomatoes and bring to a simmer. 
3 When the stock is simmering, stir in the orzo and corn. 
4 Cover the pot and reduce heat to maintain a low simmer. Simmer the orzo, removing the lid to stir it a couple of times towards the end of cooking, until the orzo is creamy and tender, 10 to 12 minutes. (The sauce will continue to thicken as the orzo sits.)
5 Move the orzo off the heat and stir in the crumbled feta cheese.
6 Top with basil (if using). Serve warm.