From Tasty.

Get ready for a hot dog flight with fun twists by @brandongouveia 🌭 We’re talking bold toppings, global flavors, and all the summer vibes. Which one are you whipping up at the cookout?
INGREDIENTS
1 hot dog
1 hot dog bun (brioche or potato bun works great)
Caribbean Dog:
1 cup mayonnaise
2 tablespoons Grace jerk seasoning
½ lime, juiced
Store-bought mango salsa
Scallions, for garnish
Elote Dog:
⅓ cup sour cream or mayonnaise
1 canned chipotle pepper in adobo sauce (or 1 tablespoon chipotle sauce)
1 tablespoon lime juice
1 corn ear, grilled (or ½ cup canned/grilled corn kernels)
2 tablespoons crumbled cotija cheese
Pinch of chili powder
2 tablespoons chopped fresh cilantro
Hawaiian Dog:
¼ cup sliced red onions
¼ cup chopped fresh pineapple
¼ cup barbecue sauce
Butter or oil, for sauteing
Kimchi Dog:
2 tablespoons Kewpie mayonnaise
1 teaspoon Sriracha sauce
¼ cup chopped kimchi, squeezed of excess juice
Toasted sesame seeds, for garnish
Nacho Dog:
¼ cup nacho cheese, warmed Pickled jalapenos, to taste 2 tablespoons chopped fresh cilantro Grill the hot dog and bun to the desired level.
To make the Caribbean Dog:
Stir together the mayonnaise, jerk seasoning, and lime juice. Place the hot dog in the bun, and top with the mayo mixture. Top with salsa, and garnish with scallions. To make the
Elote Dog: Stir together the sour cream, chipotle, and lime juice. Place the hot dog in the bun. Cut the corn kernels from the cob. Top the hot dog with the sour cream mixture, corn, cotija, chili powder, and cilantro. To make the Hawaiian Dog:
Grill the onions and pineapple until caramelized and charred, 1–2 minutes. Place the hot dog in the bun. Drizzle with the barbecue sauce, and top with the onion-pineapple mixture. To make the
Kimchi Dog:
Place the hot dog in the bun. Drizzle with the mayonnaise and Sriracha. Top with the kimchi, and garnish with the sesame seeds. To make the
Nacho Dog:
Place the hot dog in the bun. Top with the cheese, jalapenos, and cilantro.