In this peak-summer super simple dip, spiced shallots, and sweet corn get spooned over cool ricotta. The whole thing gets topped with a handful of salty Spanish olives and some lemon zest and then scooped up with warm spiced flatbreads. Calabrian chilies (which are oil-packed) are typically found in the pickled veg department, so look for them there and if you can’t find them, swap out a pinch or two of red pepper flakes instead. Because this dish is centered around sweet corn and ricotta, you’ll want to get the best quality version of both–fresh, hand-made whole milk ricotta will fare better than something like Polly-o, and in-season sweet corn is a non-negotiable!!