Cut the pepper into small cubes, pass the garlic through the press. Add mayonnaise.
Pre-boil the rice (according to the instructions on the package) and cool. Add rice and corn to the pepper.
Chop the onion very finely and add it to the salad.
Drain the excess liquid from the squid and cut into small cubes like eggs.
Stir the salad.
You can serve the salad in a common bowl, or in serving cups or, alternatively, in small rolls.
