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.
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.
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.
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.
0 servings
12