Cut eggs not into large strips.
Grate the cheese on a coarse grater.
Wash the prunes well, dry and chop finely.
Put everything in a bowl, pour in a large half of corn, salt to taste, add the garlic passed through the press and season with mayonnaise.
Put the corn salad in a dish, decorate the top with the remaining corn, put the onion feathers from below. Refrigerate for half an hour.