Preheat the oven to 400°F and line a baking sheet with parchment paper. Pierce the whole garlic cloves with a knife and place the garlic and corn on the baking sheet and into the oven.

Remove the garlic cloves after 10-12 minutes but continue baking the corn for a total of 1 hour, rotating every 15-20 minutes to achieve even browning.

Peel the garlic cloves and roughly chop them. Drain the cashews and add to a blender along with the chopped roasted garlic, and all other dressing ingredients and blend until smooth. Transfer to a glass container until needed.

When the corn is done, remove from the oven and let cool for 5- 10 minutes. Once cool enough to handle, remove the kernels from the corn by holding the corn upright by the stem and cutting in a downward motion on a cutting board.

Assemble the salad by adding all salad ingredients, including the roasted corn, to a large bowl and tossing. Add ½ the caesar salad dressing and mix. Add additional dressing as desired (I like to use it all) and toss again. Divide among plates and enjoy!