1 can Mexican corn
1 can whole kernel corn
1 can white shoepeg corn

Drain, rinse and add:

1 can cream style yellow corn
1 can Rotel tomatoes

Saute in:

1 stick butter
1 lg. chopped onion
1 lg. bell pepper, chopped

Add to corn along with:

1 tbsp. sugar
1/2 c. grated cheese

Top casserole with 1/2 cup grated cheese. Bake at 350 degrees for 40 minutes. Serves 12.