1 can Mexicali corn
1 can creamed style yellow corn
1 can yellow whole kernel corn
1 can Rotel's diced tomatoes with chili peppers
1 can beef tamales

Open all cans of corn and mix together in a Pyrex bowl safe to oven or microwave. Be sure to drain water from the Mexicali and whole kernel corn before mixing in bowl. Open can of Rotel's tomatoes and pour all of contents into bowl and mix together. Open can of tamales and peel paper from each tamale and cut tamales into 1-inch pieces and gently fold into corn and tomato mixture so as not to break up tamale pieces. Heat in oven or microwave until hot enough to serve.

NOTE: This dish can be made a day ahead of time, but be aware the longer it sits, the spicier it gets.