Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add garlic and shallot and cook until softened, 2 to 3 minutes. Add corn kernels and a pinch of salt and pepper and cook until charred in places, 3 to 4 minutes.

Reserve ¼ cup charred corn mixture. Add remaining charred corn mixture, sour cream, and ¼ tsp salt to a food processor. Blend the sweet corn purée, adding 1 tbsp water at a time until the mixture is smooth. Taste, and add salt and pepper as necessary.

Set the oven to broil on low. Place flatbreads directly on the oven rack and toast until slightly crisp, 3 to 5 minutes. In a large bowl, combine summer squash, 1 tsp olive oil, and a pinch of salt and pepper, and toss. Spread sweet corn purée on the toasted flatbreads. Top with reserved charred corn mixture, summer squash ribbons, and parmesan. Place summer squash flatbreads on a baking sheet and broil until lightly browned, 4 to 5 minutes. TIP: All broilers are different. Watch carefully to ensure food doesn’t burn.

Drizzle the summer squash flatbreads with balsamic glaze. Top with baby arugula and roasted red peppers. Tuck in! TIP: If you have any remaining summer squash, serve it on the side.