First of all pour some water into a medium saucepan and bring it to boil over medium heat. Add in the 50g of sweet corn and cook for few minutes until tender.
In the mean time, cut the peppers and spring onion. Rinse and drain the red and green pepper. Place them on a cutting board, remove their stem and seeds. Pick a sharp knife, finely dice them and set aside. Now, remove the root hairs of the spring onion along with the external skin layer and rinse them properly. Drain them and finely tear up into small slices. Set the spring onion slices aside as well.
Remove the saucepan from heat and drain the cooked sweet corns by pouring them into a sieve. Rinse the sweet corns under cold running water until lightly warm in order to handle. Drain the cooked sweet corns again and shift them to a large serving platter.
Top with the shredded spring onions and peppers. Add in one finely minced garlic clove and toss very lightly just to mix up the ingredients.
Place some mayonnaise in a small mixing bowl and beat it up until thoroughly fluff. Drizzle it over the mixture in the large serving platter and season with some salt and black pepper, depending on your taste. Mix lightly until the ingredients coat and the salt dissolves completely.
Serve and enjoy!