In saucepan cook onion wedges, covered, in large amount of boiling salted water for 20 minutes; drain.
Combine the corn, green pepper, pimiento, salt, and cloves; stir in the onions.
Turn into 1 1/2 quart casserole.
Toss bread crumbs with butter.
Sprinkle over vegetables.
Bake at 350° till heated through, 25 to 30 minutes.