Prepare the Sweet Corn Water - In a pot, bring 4 cups of water to a boil. Add the sweet corn and let it simmer for 5 minutes until the corn is tender. Remove the corn from the water and let it cool slightly. Using a sharp knife, carefully cut the kernels off the cob. Reserve the kernels for garnish. Pour the remaining corn-infused water into a bowl and let it cool completely. - For a richer corn flavor, you can scrape the corn cob with the back of the knife after removing the kernels to extract more of the milky liquid.

Blend the Corn Water with Sugar - Pour the cooled corn water into a blender. Add 2 tablespoons of sugar and 1 tablespoon of lime juice. Blend on high speed until the mixture is smooth and the sugar is completely dissolved. -

Strain and Chill the Elixir - Place a sieve or strainer over a pitcher or bowl and pour the blended mixture through it, discarding any solids. Cover the pitcher or bowl and refrigerate the elixir for at least 1 hour to chill. - For a clearer cocktail, you can line the strainer with a cheesecloth or fine mesh sieve to remove any tiny particles.

Serve and Garnish - Fill glasses with ice cubes and pour the chilled Cornucopia Elixir over the ice. Add some of the reserved sweet corn kernels for garnish. Optionally, you can also muddle a few fresh mint leaves in a glass before pouring the elixir for extra freshness. Serve immediately and enjoy! -