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Corn Dip

 5 ears of Witten’s sweet corn
 24 oz (3/4 container) of Greek yogurt 
 12 oz (1/2 jar) medium salsa 
 1 Witten’s jalapeño 
 1 ½ cups shredded cheddar cheese
 1 tsp garlic powder
1

Cook ears of corn in the microwave for approximately 2 minutes per ear. Once cooled enough to handle, cut corn off the cob.

2

Cut jalapeño into small pieces.

3

Mix all ingredients together.