1. Pour the water from the can of the corns.
2. In a glass bowl, add the corn and add the scraped egg into the bowl.
3. Now on high heat, heat the oil on toss in the mushrooms. Stir them until they soften.
4. Once done add the mushrooms into the bowl.
5. In the same pan heat oil on high heat and this time add the onion cubes. Stir until they soften.
6. Now pop the onion cubes into the bowl, season with salt and add mayonnaise.
7. Serve this salad as an appetizer or as a light meal.