1 lg. onion, chopped
1/2 c. butter
1 (10 oz.) can Ro-tel tomatoes with chili peppers, diced
1 (16 oz.) can whole kernel corn (yellow)
1 (16 oz.) can shoe peg corn (white)
1 (16 oz.) can cream style corn (yellow)

Saute onion in butter; add tomatoes, drained whole kernel corn, drained shoe peg corn and creamed corn. Refrigerate for at least 8 hours. Bake at 325 degrees for 2 hours. Serves 8.