For all hot dogs: Preheat grill to medium and brush grill grates clean. Make shallow cross cuts across hot dogs with a sharp knife before placing hot dogs on preheated grill. Grill until brown, rotating every few minutes to keep the hot dogs cooking evenly.

For the elote dog: When ready to assemble, place one grilled hot dog inside a brioche bun, then top with elote corn salad, a drizzle of jalapeno sauce, and crumbled cotija cheese *Want to make your own corn salad instead of purchasing a pre made one? Grill corn on the cob until slightly charred, then cut kernels off cob once cooled and toss with a few tsp of mayo, a dash of paprika and cayenne and some crumbled cotija cheese.

For the Teriyaki dog: Grill slices of pineapple alongside the hot dogs until charred. When ready to assemble, place one grilled hot dog inside a brioche bun, then nestle two grilled slices of pineapple alongside it. Top with a few jalapeno slices, then drizzle with teriyaki sauce and top with chopped green onions and sesame seeds

For the Asian Slaw dog: Toss red cabbage, white cabbage, and shredded carrots with rice wine vinegar and sesame oil. When ready to assemble, place one grilled hot dog inside a brioche bun, then top with prepared slaw before drizzling with sriracha mayo and topping with diced green onions.